Ever since our memorable dinner at Willow Restaurant, Meera and I had been dreaming about those fluffy, crisp and delicious ricotta and corn pancakes. I was delighted to find the recipe online, and one Sunday I went to the Dupont Farmer’s Market for fresh ricotta, corn, and zucchini.
The pancakes are so easy and make a great savory brunch item. I really want to try a sweet version of these next.
For the pancakes and zucchini beds, you’ll need:
1 cup cooked corn (Boil it on the cob; one ear yields about 1 cup kernels.)
1 1/2 cups ricotta cheese
2 tablespoons melted butter
1/2 cup milk
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of fresh grated nutmeg
1 teaspoon salt
2 tablespoons chopped chives
oil for frying
For zucchini bed:
2 medium zucchini, julienned
Saute julienned zucchini in butter for a few minutes, until tender. Add salt and pepper and set aside while you make the pancakes.
For the pancakes, pulse all ingredients except corn and chives in food processor.
Remove mix from processor. Add corn and chives.
Stir to combine. Heat oil on skillet to medium-high, then drop about 2 tablespoons of batter of batter for each pancake into hot oil. Fry on both sides until golden brown. Lightly salt and serve warm over small beds of sautéed zucchini.
Roasted pattypan squashes and red potatoes would make a nice side dish, I thought. Just toss with olive oil, salt and pepper and roast in a 400 oven until tender. You might actually want to wait until the potatoes are about 3/4 done before adding the squashes.